Yield: 1 batch
|1 \N||Celery stalk with leaves|
|4 \N||Plum tomatoes|
|3 quarts||Cold water|
|2 \N||Egg whites (optional)|
Put everything into a big pot over a low heat, add the water, and bring it to a boil slowly. Once the pot boils, scoop off the froth that forms, cover, and reduce the heat to a simmer. Cook for at least 2 hours, but 3 is even better. Strain, using a colander or sieve lined with 2 layers of cheesecloth to catch the bits of vegetable and bone marrow. Skim off excess fat with a bulb baster, or chill thoroughly and remove congealed fat from the top with a spoon.
If you want a very clear broth, beat 2 egg whites lightly, bring the defatted broth to a boil, and mix in the egg whites, beating with a wire whisk. Boil until the particles have been absorbed by the cooked egg whites, or for about 3 minutes. Turn off the heat, and when the broth has settled, scoop off the now speckled egg whites with a slotted spoon and pour the broth through a sieve lined with 2 layers of cheesecloth. Use the boiled chicken for other soups or put it through the meat grinder for use in filling pasta like cannelloni or cappelletti. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 09-29-94